As the shimmering lights of yet another Christmas fade into the distance, how did your Christmas celebrations go? I hope they were filled with the embrace of warmth, echoes of laughter, and treasured moments with your loved ones.
On my blog, there’s a mouthwatering mashed potato recipe that’s simply irresistible. Creamy, decadently cheesy; I couldn’t help but think, “Ah, this must be the ultimate mashed potatoes experience!”
Two weeks ago, I stumbled upon a recipe for fluffy brown butter mashed potatoes that effortlessly steal the spotlight, without any cheese. Truth be told, deciding between these and the cheesier version is akin to selecting between sunshine and stars—they both shine uniquely in their delightful way.
This Brown butter mashed potatoes is baked to fluffy perfection. They pair perfectly with anything from stews to meatballs or sausages. It would be awesome with grilled seafood and roasted chicken too. Personally, I’d happily savor these with grilled veggies drenched in the irresistible brown butter sauce.
This recipe is easy and requires minimal ingredients. As versatile as I mentioned, it complements any dish effortlessly. Plus, its simplicity makes it an ideal choice for planning ahead, a lifesaver when preparing for parties or serving larger gatherings.
For your upcoming year-end celebration, if you’re seeking an effortless yet impressive recipe, these Brown Butter Mashed Potato Bake is an absolute must-try. The nutty browned butter goodness is dangerously addictive. Do double the brown butter if you want to serve it by the side too. The spring onion adds a freshness to the mashed potatoes and keeps the whole bake lively with its vibrant color. Proceed with caution; they are delicious and might leave you craving more (with an empty stomach being a wise choice).
- 1kg yukon gold/russet potatoes, peeled and cut into halves
- ½ cup unsalted butter
- ½ cup sour cream
- ¼ cup chopped fresh chives/spring onion
- Salt and black pepper to season
- Preheat the oven to 200 degrees C.
- Place the potatoes in a large pot of water over medium heat. Season the water with ½ tsp of salt.
- Bring the potatoes to a boil until they are fork tender.
- While the potatoes are cooking, heat the butter in a skillet over medium-low heat. Stir till you can see brown bits appear on the bottom of the pan. Cook just 1 minute longer and then turn off the heat.
- Drain the potatoes and return them to the pot. Use a ricer or mash the potatoes. Add in the sour cream, ¾ of the brown butter (reserve a bit for the top of the potatoes), the chives and salt and black pepper.
- Taste and season the potatoes with more salt if needed.
- Once the potatoes are well mixed, transfer them to a 8x8 inch baking dish.
- Top with more chives and drizzle the remaining brown butter on top.
- Bake for 20 minutes, until the mash is a bit crisp on top.
- Serve hot.
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